Wild Mushroom Bisque

Author:Inspired by Vegetarian Times, 2002.01
Yield:4 Servings
Cook time: 00:30


dried shiitake mushrooms, rinsed well
1/3 cups tomato sauce
1 tbsp. soy sauce
1 tbsp. olive oil
4 medium green onions, finely chopped
1/2 tsp. dried thyme
2 pkg. fresh button mushrooms, sliced (1/2-lb)
5 tbsp. white unbleached flour
2 cups milk
1 tbsp. dry sherry
2 tbsp. fresh parsley, chopped, plus more for garnish,


  1. In large bowl, cover shiitake mushrooms with 4 cups boiling water. Let soak 10 minutes. With slotted spoon, remove mushrooms from liquid, rinse and set aside; strain mushroom liquid and reserve. Coarsely chop soaked mushrooms. Measure reserved mushroom liquid, adding water as necessary to make 4 cups. Stir in tomato sauce and soy sauce.
  2. In large saucepan, heat oil over medium heat. Add shallots, and cook, stirring often, 2 minutes. Add thyme and soaked and fresh mushrooms. Cover, and cook 5 minutes. Sprinkle mushroom mixture with flour, stir well, and cook 1 minute more.
  3. Using whisk, add reserved liquid to broth and increase heat to bring to a simmer. Partially cover pot, and adjust heat. Simmer, whisking often, 10 minutes. Whisk in soy milk, sherry and parsley. Transfer part of soup to food processor or blender and process until mixture is smooth. Mix with rest, to allow some mushroom pieces to remain. Sprinkle soup with chopped parsley, and serve.


Nutrition Facts

4 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Trans Fat
Sodium 388mg16%
Total Carbohydrate 22g7%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.